Wednesday, August 9, 2017

Shredded Chicken Base

Keep portions of this in the freezer, and you'll have endless options for last-minute meals!

7 lbs boneless, skinless chicken thighs

1/4 C lemon juice

2 Tbsp olive oil

1 tsp salt

1 tsp dried thyme, crushed

1 tsp paprika

1/2 tsp pepper

1. Preheat oven to 400°F. Line two large baking pans with foil, and place chicken thighs in prepared pans. Drizzle with lemon juice and oil. In a small bowl, stir together salt, thyme, paprika, and pepper. Sprinkle seasoning blend over chicken.
2. Roast, uncovered, for 25-30 minutes, or until chicken is no longer pink in center. Remove from oven and let cool 10-15 minutes. Using two forks, pull chicken apart into shreds.
3. To store, place shredded chicken in 1 Cup portions in airtight containers or freezer bags. Cover and store in refrigerator up to 3 days or freeze up to 3 months. If frozen, thaw in the fridge overnight before using.

Robyn's notes: an easy way to keep the freezer stocked, using chicken thighs keeps the meat from drying out the way chicken breasts can. If preferred, you can use bone-in chicken thighs, but if so, you'll need to remove the skin before starting, and remove the bones after roasting (before shredding). Bone-in chicken will also need another 5-10 minutes in the oven. Use this prepped chicken for multiple other recipes on the site, and watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently